Happy Father’s Day!
Dad wil surely love these delicious recipes.
Mouth Watering Pork Chops
1/4 c. flour
1 tsp. salt
1 tsp. pepper
4 thick pork chops (6 to 8 ounces each)
3 Tbls. butter or margarine
1 medium-sized tomato, chopped (1 1/2 c.)
4 cloves garlic, chopped
2 c. sliced mushrooms (I used fresh)
1 tsp. browning sauce
1 tsp. minced fresh parsley
1/2 c. white wine or chicken broth
Place the flour, salt, and pepper in a shallow dish; mix well. Coat the chops with the flour mixture. In a large skillet, heat the butter over medium heat; add the chops and brown on both sides until golden, about 4 minutes per side. Remove the chops from the pan and set aside. Reduce the heat to low and add the remaining ingredients to the liquid in the skillet; stir well.
Add the chops to the skillet, cover, and simmer for 25 minutes or until no pink remains in the center of the chops.
Madd Hatter Salad
1- 16 oz bag of broccoli slaw
1/2 c. sunflower seeds
1/2 c. sliced almonds
2 packages chicken flavored ramen noodles
minced green onions to taste
1/2 c. of sugar or 3 to 4 packets of Equal
1 tsp. soy sauce
1/2 c. vegetable oil
2 chicken ramen noodle seasoning packets
1/4 to 1/3 apple cider vinegar
Mix Slaw, seeds, nuts, onions and broken up ramen noodles together in a bowl.
Place dressing ingredients in a jar with a tight lid and shake. Pour dressing over salad mix right before serving.
Pineapple Angel Cake
Angel Food Cake mix
20 oz. can crushed pineapple in it’s own juice
Spray a 9- by 1-inch-3 glass pan with cooking spray and set your oven to 350 degrees. Mix the two above ingredients well and pour into prepared pan.
Bake for 30 minutes and remove from oven promptly. Serve with Cool Whip and add a tablespoon of Cherry Pie Filling on top.
Recipe Variation: Use a 20 oz. can of cherry pie filling in place of the pineapple. Makes a nice deep pink cake and a dab of Cool Whip on top makes it festive, as well. The possibilities are endless! I received this from a friend in my Weight Watchers class.